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Green Enchilada Chicken Chili
Rachel Kim

Green Enchilada Chicken Chili

Green enchilada sauce gives this chili a roasted chile backbone and enough acidity to stand up to cheese. Check the sauce label for salt before seasoning the pot. Monterey Jack melts in at the end for a smooth, mild finish.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 1/2 lbs boneless skinless chicken thighs cut into 1-inch pieces
  • 1 tsp kosher salt
  • 1 cup diced yellow onion
  • 2 tsp ground cumin
  • 2 cans navy beans 15 oz each, drained
  • 2 cups mild green enchilada sauce
  • 2 cups low-sodium chicken broth
  • 1 cup frozen corn
  • 1 cup shredded Monterey Jack cheese
  • 1 tbsp fresh lime juice

Method
 

  1. Heat the oil in a Dutch oven over medium-high heat and cook the chicken with 1/2 teaspoon salt for 6 to 8 minutes until it reaches 165°F; transfer it to a plate.
  2. Cook the onion for 5 minutes, then stir in the cumin for 30 seconds.
  3. Mash 1 cup beans and add them with the whole beans, enchilada sauce, broth, corn and remaining salt.
  4. Simmer for 15 minutes, return the chicken and lower the heat.
  5. Remove the pot from direct heat, add the cheese a handful at a time until smooth and finish with lime juice.